TITLE:
Nutritional and Functional Characteristics of Protein-Fortified Pasta from Sweet Potato
AUTHORS:
Jyothi Gopalakrishnan, Renjusha Menon, Gourikutty Padmaja, Moothandassery Sankarankutty Sajeev, Subramoney Narayana Moorthy
KEYWORDS:
Sweet Potato, Pasta, Protein, Fortification, Quality, Evaluation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.9,
November
7,
2011
ABSTRACT: Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 107.64 MT in 2009, while the production in China, having the largest share towards world production of sweet potatoes, witnessed a decrease from 105.84 MT in 2004 to 81.21 MT in 2009. There is an interest in increasing consumption of healthy low glycaeimic index foods, especially in the context of a projected alarming rise in the diabetic population in the developing world by 2025. The objective of this study was to enhance the utilization of sweet potato as a low glycaemic food, mainly through its use in the development of high protein pasta. Among three protein sources, whey protein concentrate (WPC), defatted soy flour (DSF), and fish powder (FP), WPC gave high quality pasta with strong starch-protein network formation, as evidenced from scanning electron microscopic studies and low in vitro starch digestibility. Protein nutritional quality was also high for WPC-fortified sweet potato pasta, with very high scores for lysine and leucine as well as high essential amino acid index and calculated protein efficiency ratio. Fractionation of starch showed that the WPC-fortified sweet potato pasta had the lowest rapidly digested starch (RDS) and the highest resistant starch (RS) content, indicating its potential as a low glycaemic food.